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    You are in: Home / Recipes / White Batter Bread Recipe
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    White Batter Bread

    White Batter Bread. Photo by Gina*S

    1/3 Photos of White Batter Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr 5 mins

    45 mins

    MizzNezz's Note:

    This simple recipe will give you 2 beautiful, delicious loaves of bread. Try it warm with butter and jam, WOW!! Prep time is the rising.

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    Serves: 24



    Units: US | Metric


    1. 1
      Dissolve yeast in water, in a large bowl.
    2. 2
      Add half the flour, and the sugar, salt,and shortning.
    3. 3
      Blend at low speed, then beat 2 minutes at med speed.
    4. 4
      Mix in remaining flour by hand.
    5. 5
      Cover and let rise until doubled, about 45 minutes.
    6. 6
      Stir the batter hard for 30 seconds.
    7. 7
      Spread into 2 8in greased loaf pans (batter will be sticky).
    8. 8
      Let rise until doubled, about 20 minutes.
    9. 9
      Bake at 325* for about 45 minutes, until golden brown and done.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on October 27, 2002


      This is my mom's recipe that I have lost and it is only fitting that Inez had it (you are a wonderful cook dear and my mentor in the kitchen!) I love this bread, especially for stews and soups. It makes the greatest toast. Thank you for sharing ;-) Even people who can't cook can't go wrong with this recipe.

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    • on February 01, 2003


      I was so excited about trying this bread after reading so many 5 star reviews, and Inez's recipes speak for themselves in any case. However, I was disappointed in how unmanageable the dough was, incredibly sticky and it rose so fast and so high. The resulting bread from this batch was delicious, although very crumbly. I spoke with Inez, initially I thought I had done something wrong. After reading her suggestions, and the suggestions of others, I decided to try the bread one more time, this time adding some more flour if the dough was too sticky. I also made sure that I used the amount of yeast that Inez called for (I checked with her about the weight of American yeast packages). Again, the dough was very sticky, I couldn't handle it at all except to scrape it into a pan. Again, it rose at an alarming rate, especially in the over, where I thought it would get to high and collapse over the pan. Again, the bread itself was delicious, but very crumbly. So the recipe initally gets 5 stars for yumminess, but I took off 2 stars for the difficulty that it gave me. Inez, I'm so pleased that this works for you and for others, keep posting your amazing recipes. I'm sorry I couldn't rave over this recipe as I have with other recipes of yours. You're one of the most respected chefs here at this site, and I guess this is just one of those cases where "it's not you, it's me" ;-)

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    • on December 05, 2002


      God help me, this is the best bread I've ever made. Usually, I by my dough from an expensive resteraunt 20 minutes away. But today it was snowing, kids home from school and I just picked this recipe and did it. Let me tell you, that resteraunt should be ashamed of themselves! I will never get dough from there again! This was so wonderful, we ate 1 whole loaf as soon as it came out of the oven. I made one braided loaf, and one round loaf. I didn't use loaf pans, and they are gorgeous! I want to make this at least once a week! Thank you for posting this recipe!

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    Read All Reviews (55)


    Nutritional Facts for White Batter Bread

    Serving Size: 1 (65 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 140.6
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 292.4 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 1.0 g
    Sugars 1.6 g
    Protein 3.7 g

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